Carrot Pattani Poriyal Recipe

Carrot and pattani poriyal is southindian style winter vegetable stir fry. We enjoy this side dish for chapathi and southindian meals.

Carrot Pattani Poriyal Recipe Ingredients
1/4 Cup Chopped Carrot
1/4 Cup Green Peas
1/4 Cup Finely Chopped Onion
1 Slit Green Chili
1/4 Tsp Mustard Seeds
1/4 Tsp Split Black Gram Dal
1/4 Tsp Split Chickpeas
1 Dried Red Chilli
2 Tbsp Grated Coconut
5 Sprigs Finely Chopped Coriander
2 Sprigs Curry leaves
2 Tsp Oil
1/4 Tsp Asafoetida
Salt as per taste 

Carrot and pattani poriyal recipe video.

Prep:

Wash and peel the carrots. Chop the carrots into tiny pieces and reserve.

Peel and wash the green peas and reserve.

Peel and wash the onion. finely chop and reserve.

Remove the stem from the green chilly rinse well, slit and reserve.

Rinse the coriander and curry leaves finely chop and reserve.

Rinse 2 sprigs of curry leaves and reserve.

Grate 2 tbsp of coconut and reserve.

Method:

Heat a wok on medium flame. Add 2 tbsp of oil.

Once the oil is hot first add split chickpeas and fry it for few seconds, next add split blackgram dal and fry it for few seconds.

Next add mustard and cumin allow it to splutter. Break the dried chilly in half and add it to the oil fry it for few seconds.

Add finely chopped onion, curry leaves, peas, carrots, slit green chilly and asafetida fry all the ingredients for minutes.

Add coarse salt and stir well. Add 1/2 cup of water cover and place on low flame.

Once the veggies have cooked place on medium flame, add grated coconut and stir well.

Allow excess moisture to evaporate and stir fry for few minutes.

Garnish with finely chopped coriander and curryleaves and serve hot with chapathi or southindian meals and enjoy!

Similar Poriyal Recipe Videos

Carrot Beans and Cabbage Poriyal

Bhindi/Vendakkai Poriyal

Flat Beans Poriyal

Banana Stem Poriyal

Ponnakkani Keerai Poriyal

Amaranth Leaves Poriyal

Pointed Ivy Gourd Poriyal

Drumstick Leaves and Egg Poriyal

French Beans and Dal Poriyal

Paneer Toast / Paneer Sandwich Recipe

Creamy, gooey and crunchy paneer toast is a very scrumptious and wholesome meal. I prepared this for sunday breakfast, but this delicious toast can be served anytime of the day.

 

Paneer Toast Recipe Video Uploaded on Youtube.

Paneer Toast Recipe Ingredients:

6 Bread Slices

1/2 Cup Grated Paneer

1/4 Cup Grated Cheddar Cheese

1 Finely Chopped Chilli

5 Sprigs Finely Chopped Coriander

2 Sprigs Finely Chopped Curryleaves

1/4 Tsp Pepper Powder

1/4 Tsp Chilly Powder

1/4 Tsp Salt

Oil as required

Prep:

Grate the paneer and cheddar cheese and reserve in a mixing bowl.

Wash the coriander, curry leaves and chilly. Finely chop and it to the paneer and cheese.

Combine the paneer and chopped veggies. Add chilly powder, pepper powder and salt to the paneer, mix well and reserve.

Method:

Place the bread slice on a flat surface.

Spread the paneer filling in a even layer on the slice.

Place another slice and gently press the bread.

Heat a tawa or pan on medium flame. Brush the surface with oil.

Place the bread slice on the tawa and allow it to toast on low flame for 2minutes.

Brush the other side of the bread with oil. Gently flip the bread on the other side and toast  if for few more minutes.

Flip and toast the bread on both sides till golden and serve hot with ketchup...Enjoy!

Other Bread Toast Recipes on Blog and Youtube Videos

Bread Waffle Toast

Besan / Chickpea Flour Batter Bread Toast

Egg Pepper Toast/ Spicy French Toast

Carrot Bread Toast

Tomato Cheese Toast

Bombay Toast or French Toast 

Szechwan Bread Toast

Prawn Toast Recipe

Cabbage Toast 

Basil Chutney Cheese Toast

Chilly Cheese Toast

Potato Masala Stuffed Waffle Bread Toast

Masala Chicken Toast

Spinach and Mushroom Bread Toast

Avocado Toast

Hyacinth Beans / Mochai Bread Toast

Bhindi Stir Fry Recipe / Vendakkai Poriyal Recipe

Vendakkai, okra, ladies finger or bhindi is a very popular and staple vegetable consumed across India. There are many versions of this okra stir fry but, this one is my go to recipe, it's very simple and easy to prepare and packed with flavors.

Recipe Video Posted on Youtube

Vendakkai Poriyal Recipe Ingredients:

1/4 Cup Chopped  Bhindi/ Okra / Vendakkai/ Ladies Finger

1/4 Cup Finely Chopped Onion

1 Slit Green Chili

1/4 Tsp Mustard Seeds

1/4 Tsp Split Black Gram Dal

1/4 Tsp Split Chickpeas

1 Dried Red Chilli

2 Tbsp Grated Coconut

5 Sprigs Finely Chopped Coriander

2 Sprigs Curry leaves

2 Tsp Oil

1/4 Tsp Asafoetida

Salt as per taste 

Prep:

Wash the okra well, spread it on a towel allow to air dry, once the moisture has dried, pat dry once more. Start to chop the okra into half inch pieces and reserve.

Peel and wash the onion. finely chop and reserve.

Remove the stem from the green chilly rinse well, slit and reserve.

Rinse the coriander and curry leaves finely chop and reserve.

Rinse 2 sprigs of curry leaves and reserve.

Grate 2 tbsp of coconut and reserve.

Method:

Heat a wok on medium flame. Add 2 tbsp of oil.

Once the oil is hot first add split chickpeas and fry it for few seconds, next add split blackgram dal and fry it for few seconds.

Next add mustard and cumin allow it to splutter. Break the dried chilly in half and add it to the oil fry it for few seconds.

Add finely chopped onion, curry leaves, bhindi/ okra, slit green chilly and asafetida fry all the ingredients for few minutes.

Add coarse salt and stir well. Once the slime has reduced, add 1/2 cup of water cover and place on low flame.

Once the veggies have cooked place on medium flame, add grated coconut and stir well.

Allow excess moisture to evaporate and stir fry for few minutes.

Garnish with finely chopped coriander and curryleaves and serve hot with chapathi or southindian meals and enjoy!

Other Okra Recipes Posted on Blog and Youtube

Okra Pepper Fry 

Okra Fried Rice

Okra Sambar

Dhaba Style Okra Masala

Grapes Kesari Recipe / Grapes Sooji Halwa Recipe

Please use only seedless and very sweet grapes for this recipe. No we can't use milk for this recipe the taste will vary and milk will tend to curdle. 

Seedless means no seeds🙏

Grapes Kesari Recipe Uploaded on Youtube

Grapes Kesari / Grapes Sooji Halwa Recipe 

Ingredients :

3/4th Cup Grapes 

1/4 Cup Sugar

1/4 Cup Sooji / Rawa/ Semolina 

2 Cardamoms 

10 Cashews 

10 Raisins

4 Tbsp Ghee

1/2 Cup Water

15 Grapes for garnish

Prep:
Separate grapes from stem. Rinse the grapes well thrice and drain in a colander.

Chop few grapes for garnish and reserve. 

Add the grapes along with sugar in a mixerjar,  grind to form a smooth puree.

Break the cashew in halves and reserve.

In a pot add 1/2 cup of water and boil it, remove the pot from flame and reserve.

Method:

Heat a wok on medium flame. Add 2 tbsp ghee, once the ghee has melted add cashews , raisins and cardamoms fry it for few seconds.

Once the cashews start to turn golden lower the flame and add semolina stir constantly and fry till semolina has fried well and a good aroma starts form .

Next add the warm water and cook the semolina, once the semolina has cooked transfer the grapes puree stir well and allow the semolina to absorb most of the moisture keep stirring.

Once the moisture in the semolina has observed stir well remove from flame. Dish out the grapes kesari to a serving plate, garnish with chopped grapes and serve hot...enjoy!

Mango Paniyaram / Mango Paddu Recipe

When mangoes in season prepare these delicious mango paniyaram. Paniyaram or paddu is a southindian  popular tea time tiffin/snack. We prepare this dish with leftover idly and dosa batter. It is very easy and healthy snack to prepare in a jiffy.

Mango Paniyaram Recipe Video Uploaded on Youtube Channel

Ingredients:

2 Cups Idly or Dosa Batter

3 Tbsp Maida

2 Cups Chopped Mangoes (Alphonso, Mallika or Malgova)

2 to 4 Tbsp Sugar

1/2 Tsp Cardamom Powder

1/4 Tsp Salt

1 Pinch Cooking Soda

Oil and Ghee as required

Prep:

We can use ready to use store bought idly dosa batter or home made batter for this recipe. 

Wash, peel and chop the mangoes into chunks.

Add the mangoes in a mixerjar along with sugar, grind to form a smooth puree.

Method:

Sometimes if the idly/dosa batter is fermented a lot and tasting sour then it's better to add maida to the batter.

Maida or all purpose flour will reduce the sour content. 

Combine maida, pureed mango, cardamom powder, cooking soda and tiny amount of salt to the batter. Beat the batter with a whisk or fork and reserve.

Heat a paddu pan / paniyaram pan on medium flame. 

Apply oil and generous ghee to the pan. Ladle the batter in the paniyaram mould cover and cook on low flame for 3 minutes.

Next uncover and flip the paniyaram to fry and cook on the other side add extra ghee or oil if needed, fry for another 3 more minutes.

Keep flipping the paniyaram for another 3 more times until the edges turn crispy and golden.

Dishout the mango paniyaram on a serving plate...serve hot along with honey and extra mango puree...enjoy!

Other Paniyaram Recipes Posted:

Prawn Paniyaram

Chocolate Paniyaram

Japanese Paniyaram

Egg Paniyaram

Chicken Paniyaram

Instant Rava Paniyaram 

Lotus Stem Uppukari Recipe ( Thamarai Thandu Uppukari Recipe)

Lotus stem uppukari is a self experimented recipe. I really enjoyed the crunch and flavorful stir fried lotus stem. This dish can be served as a starter or can be served as a sidedish with southindian meals, pulao or rice porridge. 

Recipe Update on Youtube

Ingredients:

300 Grams Lotus stem 

10 Garlic Pearls

10 Small Shallots (Sambar Onion)

4 Sprigs Curry leaves 

2 Green Chilies 

1/2 Tea Spoon Fennel Seeds 

1/2 Tea Spoon Ginger and Garlic Paste 

1 Tea Spoon Chilli  Flakes 

1/4 Tea Spoon Asafoetida 

2 Table Spoon Coconut Oil

1/4 Cup Vegetable Oil For Frying 

1/2 Tea Spoon Salt

Prep:

Peel the lotus stem using a peeler. Chop into thin coins.

Place the chopped vegetable in water allow it to soak for 10 minutes.  Rinse the vegetable twice. 

Place 3 cups of water

in a pot on medium flame . Add 1/2 tsp Salt bring to rapid boil.

Strain and add the chopped lotus stem to boiling water. Stir occasionally and allow the Lotus stem to cook for 5 minutes. Strain  the cooked lotus stem and reserve.

Peel and rinse the shallots.  Chop into half.

Peel and rinse the garlic. Chop the garlic into half

Rinse and reserve curry leaves

Remove the stem from chilies.  Slit the chillies and reserve 

Method:

Heat a wok with 1/4 vegetable oil for frying on medium flame. Once the oil reaches smoking point lower the flame gently drop a small batch of lotus stem in hot Oil stir and fry till light golden brown in color.

Using a slotted Spoon drain and reserve the lotus stem on plate. Follow the same step and fry the entire batch of lotus stem

Heat a pan on medium flame. Add 2 Tbsp coconut oil. 

Once the oil reaches smoking, add fennel Seeds allow to splutter.

Next add 10 garlic pearls, shallots, curry leaves and slit green chilies fry all the ingredients on high flame.

Add asafoetida, ginger and garlic paste  stir and fry for few seconds. 

Add the fried lotus stem a cilli flakes stir and fry for 2minutes on medium flame. Remove from flame, dish out into a serving plate and enjoy.

Article Link

https://www.deccanchronicle.com/lifestyle/food/lotus-stem-delicacies-growing-popular-1825320

Wheat Halwa Recipe / Gothumai Halwa Recipe

I prepared this wheat halwa on the occasion of Radhasapthami which is a festival for Sun God. Here's my recipe for Wheat or gothumai halwa.

Radha Sabthami is another name for the Hindu festival Ratha Saptami, which is celebrated in the month of February or March. It is also known as Surya Jayanti, which means the birthday of the sun god Surya. 

In Vedic astrology, the Sun is associated with vitality, energy, and leadership, and offering wheat is believed to appease the Sun planet and bring positive energy to the devotee. 

Wheat Halwa Recipe Video Uploaded on Youtube

Wheat Halwa Ingredients:

1/4 Cup Wheat Flour

1/4 Cup Sugar

10 Cashews

3 Pods Cardamom

10 Raisins 

4 Tbsp Ghee

1 Tbsp Oil

1 Pinch Edible Camphor (Pachai Karpooram)

1 Cup Warm Water

Prep:

Split the cashews in half and reserve.

In a pot a 1 cup water bring to a boil on medium flame and reserve.

Crush the cardamom pods and reserve.

Method:

Heat a heavy bottom wok on medium flame.

Add 2 tbsp ghee and 1 tbsp oil. Once the oil is hot reduce the flame on low setting. Add cardamom, cashews and raisins fry till golden.

Add wheat flour and fry on low flame for 2 minutes constantly keep stirring. 

Once a good aroma start to form in the wheat add sugar and stir well. 

Add warm water in small batches and stir till no lumps are formed. Add a pinch of edible camphor and stir well.

Cook the halwa for a minutes time on each side.

Top the halwa with 2 more tbsp ghee and stir well and cook it till the ghee starts to separate from the halwa.

Dish out the halwa on a serving dish and offer to payer and then to family...Enjoy!

Other Halwa Recipes on Youtube and Blog

Custard Powder Halwa

Grapes Halwa

Besan Halwa

Tirunelveli Wheat Halwa

Banana Fudge Halwa

Carrot Halwa

Potato Halwa

Bottle Gourd Halwa

Bread Halwa

Mango Halwa

Pineapple Halwa

Chennai Beach Style Masala Pattani Sundal Version 1

I'm very fond of beaches and enjoyed spending my time at besant nagar beach, marina beach,  thoraipakkam rto beach and pallavakkam beach. The snacks at these shacks are affordable and tasty. Must try on these beaches are pattani sundal there are two versions of this. This is the spicy version or gravy style Sundal which is preferred during winters or monsoon.

Gravy Style Pattani Sundal Recipe Uploaded on Youtube.

Ingredients:

150 Grams Dried Yellowpeas

1/2 Cup Roughly Chopped Tomato 

1/2 Cup Roughly Chopped Onion

2 Chilies 

1/4 Tsp Garam Masala

1/4 Tsp Chaat Masala

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Asafetida

1 Tsp Coriander Powder

2 Tsp Ginger and Garlic Paste

2 Sprigs Curry Leaves

Salt as per taste

2 Tbsp Oil

Garnish: 1/2 Cup Finely Chopped Onion

1/2 Cup Finely Chopped Raw Mango

1/2 Cup Finely Chopped Tomato

3 to 4 Tbsp Finely Chopped Coriander and Mint

1/2 Lime

Corn Flakes Mixture 

Prep:

Wash the yellow peas twice and soak in water for 6 to 8 hours.

Wash and peel equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste. Reserve the ginger and garlic paste.

In the same mixer jar add 1/2 cup roughly chopped tomato, onion and green chilies. Grind to form a smooth paste.

Wash and finely chop all the ingredients mentioned for garnish.

Few Fun Videos Caught at Beach

Method:

Add the soaked peas to the pressure cooker along with 2 cups water cover, place a whistle and cook for 5 to 6 whistles on high flame or cook until the peas and soft.

Heat a wok on medium flame with 2 tbsp oil. Once the oil is hot, add the ground onion and tomato paste.

Next add the chilly powder, coriander powder, chaat masala, turmeric powder, asafetida, garam masala, ginger and garlic paste, stir and fry all the ingredients till raw flavor reduces and the oil starts to separate from the masala.

Add the cooked peas to the masala along with 1/2 cup water stir well and add salt as per taste cover and cook until the peas have observed most of the masala and the moisture content has reduced.

Stir and fry the peas till the masala has coated for 2 minutes. Remove from flame and plate the peas, garnish with finely chopped onion, tomato, mango, coriander, lime juice and chaat masala. Serve hot and Enjoy ! 

Beetroot Rice Kichadi Recipe

Beetroot rice kichadi was so tasty and comforting, this is a must try recipe.

Beetroot Rice Kichadi Recipe is Uploaded on Youtube

Ingredients:

150 Grams Jeeragasambarice 

2 Tsp Mysore Dal ( Red lentils)

2 Tsp Toovar Dal ( Split Pigeon Peas)

2 Tsp Moong Dal ( Split Mung Beans)

100 Grams Beetroot ( Finely Chopped)

2 Green Chilies Slit

1 Medium Onion Finely Chopped 

5 Pods Garlic Finely Chopped 

2 Sprigs Curry Leaves

1/4 Tsp Cumin Seeds 

1/4 Tsp Fennel Seeds 

1/4 Tsp Black Peppercorns 

2 Bayleaves

2 Tsp Ginger and Garlic Paste 

3 Cloves

3 Cardamoms 

2 Inch Sticks Cinnamon 

1 Star Anise 

2 Strands Mace (Javitri)

1/4 Tsp Asafoetida 

1 Tbsp Oil

1 Tbsp Ghee 

Salt as per taste 

Prep:

Wash and peel the onion and garlic. Finely chop and reserve. 

Wash and remove the stems in the chilies, slit the chillies in half and reserve.

Wash and peel the beetroot, finely chop and reserve.

Wash and peel equal portion of ginger and garlic, add it to mixerjar and grind prepare smooth paste and reserve.

Wash the dals and rice reserve. 

Method:

In a rice cooker add washed rice and dals, along with 4 cups of water and 1/4 tsp turmeric powder stir and combine. Cover and cook for 4 to 5 whistles on high flame. Remove from flame and reserve.

Heat a wok with ghee and oil on medium flame. Add bayleaf, cumin seeds, fennel seeds, cinnamon, staranise, cloves, cardamoms, pepper and mace, allow the spices to splutter.

Next add finely chopped garlic, onion, slit green chilies and curryleaves fry till onion is transparent. 

Add ginger and garlic paste stir and fry till raw flavor reduces.

Add finely chopped beetroot stir and fry for a minute.

Add 1 cup water a 1 tsp salt stir the veggies well, cover and cook till tender on medium flame.

Once the veggies have softened, add cooked rice and dals stir well and allow to cook along with veggies for 5 minutes. 

Add finely chopped coriander and stir well. transfer the kichadi to a serving dish and serve...enjoy!

Cauliflower Uppukari Recipe Using Philips Airfryer

Cauliflower Uppukari Recipe is a healthy option which can be served as a starter or served as side dish for rasam rice or curd rice.

Cauliflower Uppukari Recipe Uploaded on Youtube

Ingredients:

1 Whole Head Cauliflower 

In this recipe the cauliflower florets were 3 1/2 cups

2 Medium Onions

1 Green Chili 

4 Sprigs Curry leaves 

4 Dried Red Chilies 

1/2 Tsp Fennel Seeds 

1/4 Tsp Turmeric Powder 

1/2 Tsp Chilli Powder 

1/2 Tsp Ginger and Garlic Paste 

1/4 Tsp Pepper Powder 

1 Tbsp Ghee

1 Tsp Salt

Method:

1. Start to clean the cauliflower, chop the florets, soak the florets in salted luke warm water for ten minutes. This will eradicate pesticides and insects if any.

2.Rinse the cauliflower twice in warm or room temperature water. Drain and reserve the cauliflower. Make sure there's no moisture in the cauliflower.

3. Peel, wash and slice the onions into thick long slices.

4. Remove the stem from green chilies slit and reserve. Prepare equal ratio ginger and garlic paste. 

5. Separate the curry leaves rinse and reserve. 

6. In a mixing bowl add cauliflower, sliced onions, curry leaves, fennel seeds, dried red chillies broken in half, turmeric powder, chilly powder, salt and 1 tsp ghee , mix well till well combined.

7. Cover and allow the cauliflower to marinate for 5 minutes.

8. Line the airfryer basket with foil,  transfer the marinated cauliflower to the airfryer basket, spread the cauliflower in one even layer.

9. Place the airfryer basket in the airfryer at 180 degree mark airfry for 10 minutes. Stir occasionally at every 3 minutes mark.

10. Finally add 1 more tsp ghee and stir the cauliflower well and cook for extra 5 minutes.

11. Remove the cauliflower from the airfryer and serve hot with rasam rice...enjoy!